The Sensory Evaluation of Dairy Products
by Clark, Stephanie; Costello, Michael; Drake, Maryanne; Bodyfelt, FloydEdition: 2nd
Format: Hardcover
Pub. Date: 2008-10-02
Publisher(s): Springer Nature
Other versions by this Author
-
This Item Qualifies for Free Shipping!*
*Excludes marketplace orders.
List Price: $115.49
Rent Textbook
Select for Price
Rent Digital
$69.42
New Textbook
We're Sorry
Sold Out
Used Textbook
We're Sorry
Sold Out
How Marketplace Works:
- This item is offered by an independent seller and not shipped from our warehouse
- Item details like edition and cover design may differ from our description; see seller's comments before ordering.
- Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
- Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
- Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.
Summary
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Table of Contents
| History of Sensory Analysis | p. 1 |
| Psychological Considerations in Sensory Analysis | p. 7 |
| Physiology of Sensory Perception | p. 17 |
| Dairy Products Evaluation Competitions | p. 43 |
| Fluid Milk and Cream Products | p. 73 |
| Butter | p. 135 |
| Creamed Cottage Cheese | p. 167 |
| Yogurt | p. 191 |
| Cheddar and Cheddar-Type Cheese | p. 225 |
| Ice Cream and Related Products | p. 271 |
| Concentrated and Dried Milk Products | p. 333 |
| Pasteurized Process Cheese | p. 387 |
| Sour Cream and Related Products | p. 403 |
| Swiss Cheese and Related Products | p. 427 |
| Mozzarella | p. 459 |
| Latin American Cheeses | p. 489 |
| Modern Sensory Practices | p. 505 |
| Basics of Grade "A" Raw Milk Sampling, Grading, and Transport | p. 531 |
| Milk Flavor Quality training Exercise (or Clinic) for Bulk Milk Haulers and Dairy Field Services Personnel | p. 541 |
| Mesurement of Hydrolytic Rancidity in Milk | p. 543 |
| Measurement of the Autoxidation of Milkfat | p. 547 |
| Copper Sensitivity Test for Assessment of Milk Susceptibility to Autoxidation (Bodyfelt et al. 1988) | p. 549 |
| Preparation of Samples for Instructing Students and Staff in Dairy Products Evaluation | p. 551 |
| Names and Addresses of Organizations and Useful Websites | p. 561 |
| Index | p. 563 |
| Table of Contents provided by Ingram. All Rights Reserved. |
An electronic version of this book is available through VitalSource.
This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.
By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.
Digital License
You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.
More details can be found here.
A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.
Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.
Please view the compatibility matrix prior to purchase.